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16Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 600 grams sweet potato (peeled and cut into small cubes)
- almond milk (Small splash of)
- 230 grams black beans (drained weight, drained and washed)
- 230 grams red kidney beans (drained weight, drained and washed)
- 400 grams tomatoes (tinned)
- 150 grams button mushrooms
- 4 spring onions (sliced)
- 1 red onion (large, peeled and finely diced)
- 2 garlic cloves (peeled and finely diced)
- 1 Tbsp. maple syrup
- 1 handful fresh coriander (roughly chopped)
- sweet paprika (Teaspoon smoked)
- 1 lime
- salt
- pepper
- olive oil
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Reviews(8)
Posho Chi 4 years ago
Made this today turned out fab. Used black eyed beans instead of tinned beans as suggested.
Hollie Jackson 4 years ago
Made this today with a few additions, put some tomato puree in and extra paprika. Also did a mix of sweet and normal potato for the topping with added extra vegan chilli cheese! Absolutely delicious!!
Stephen 4 years ago
Added a tablespoon of tomato purée, increased the paprika and coriander slightly and baked with mature cheddar on top. It was so much tastier the next day. Recommend making it the day before. It’s now part of our family menu.
Carol 4 years ago
I thought it was lovely my veggie husband thought it was healthy but would have white mash potato I stead
horndog220 6 years ago
Delicious and not too complicated! I'll make twice the amount of mash next time as it only just covered the filling